Tuesday, November 25, 2003

Bread Bubbles

Is anyone else noticing giant bubbles baked into loaves of bread? Here's an example of the kind of thing I'm talking about, this one from a loaf of Bran'nola bread.

I'd guess that one out of every five loaves we buy is now affected by a big bubble. I've also noticed them in loaves of Nature's Own bread.

These are not small holes -- as you can see, the one here is larger than a U.S. quarter. These holes are big enough that they affect 3 or 4 slices of bread. If you are making toast it's not a big deal, but if you have kids who like PB&J sandwiches, holes this big are a problem -- The PB&J drips out.

My guess is that manufacturers have started to use new strains of fast-rising yeast to speed up their assembly lines, and that these strains produce CO2 so fast that they create the big bubbles.

or as someone else said get over it... its friggin bread. you americans are SOOO over dramatic.

if you have enough time to worry about the size of the holes in your bread, and then actually return the bread then JUST MAKE YOUR OWN. its not expencive, could easily be done in the amount of time you've spent on worry and returning your other loaf.

I only found this because I was looking for product photographs for my course.

be less american, it's the only way you'll get round this. =]

if you can't point to berlin on a map, you just might be an american. yes ladies and gentel americans that is a jeff foxworthy quote. the only good thing ever to come out of america. i mean canned cheese? REALLY? jelly instead of jam? MAN UP. =]

It is a forming issue. Basically. Loaves are slightly de-gassed, flattened out and then rolled up. If it is rolled too loose or not enough then it creates a space between the rolled up dough. As it proofs, or rises this space expands and creates the tunnel.